Recipe by Wrestler
I found this recipe on the internet because plantains have been in season and it's something I rarely eat but they are truly delicious, so I'm making a point of trying them different ways. I tried this recipe tonight as a side dish with salmon and it's really delightful. Plantains are so versatile - you can keep them on hand for a long time and they don't spoil quickly like their banana cousins. Leave them until the skin is yellow and you can peel them. Some say you can wait til the skin is black and still enjoy them. Nutritious and delicious.
Top Review by Experimental.Cooker
I grew up eating plantains; what we Hispanics like to call tostones. Except we fry them and either add salt or ketchup. I didn't want to give them up and was searching for a healthier alternative. The subtle sweetness of the carrots add a nice touch. I roasted them in homemade chicken stock which was even tastier. Thanks for sharing!
- 1 large plantain, peeled and cut into chunks
- 2 large carrots, cut into chunks
- 1 medium white onion, sliced or cut into small chunks
- 4 teaspoons olive oil
- white pepper